Salo is one of the main products of the Slavic people. It is often used to prepare various dishes, added to minced meat, used as fat, etc. However, the most popular way to prepare it is salting. At the same time, there is an incredible number of different recipes that differ from each other not only in spices, but also in the way of salting.
The usual preparation of fat involves its salting. However, there is a recipe for making bacon that teaches how to make it boiled. Many connoisseurs consider the cooking method by boiling it to be the most successful, since it becomes very soft and quite pleasant to the taste.
There are two, according to gourmets, the most correct way to cook lard, the recipe for which has come down to us from our ancestors.
The first method involves the use of onions and their husks. It will require:
- pork fat (preferably with a layer of meat) 0.5 kg;
- onion peel (a few handfuls);
- onion;
- garlic 1 head;
- bay leaf 3 pcs;
- pepper peas 10 pcs;
- salt 5 tbsp. spoons;
- various spices to taste (you can make a mixture based on red pepper).
First you need to rinse the fat and let it dry. After that, it is cut into large pieces, approximately 7-10 cm. Next, to prepare boiled lard, it is necessary to boil a liter of clean water in which to put all the ingredients except the spice mixture. There you should put fat and cook it for 15 minutes.
When the necessary time has passed, the finished fat can be removed and dried with a napkin, and then grated with a mixture of spices. Then boiled fat can be put in the refrigerator.
The second recipe involves the use of a plastic bag. For cooking you need:
- fat 0.5 kg;
- mayonnaise 1 tbsp. the spoon;
- salt 1 tbsp. the spoon;
- garlic 1 head;
- a mixture of various herbs;
- Bay leaf;
- a plastic bag, but a thermo sleeve is better.
To cook boiled lard according to this recipe, it is necessary to rinse and dry it. After that, the fat is cut into pieces of 10-15 cm and punctures are made in it, which are stuffed with garlic.
Next, the remaining garlic is cut into small pieces, which are mixed with mayonnaise, salt, spices, bay leaf. You can also add a little paprika to give a specific taste and color.
Then the fat is rubbed with this mixture and each piece is placed in a separate bag. Such bags must be tightly tied up, expelling air from them, and then placed in a container with boiling water for 2-3 hours. After the set time, boiled fat is taken out without unwrapping the packages, cooled, and then placed in the refrigerator for a day. The next day, the packages open. Ready fat can be stored in the freezer, and the resulting fat can be used for cooking various dishes. This recipe was used in ancient times, but instead of packages used dense fabric. In this case, the resulting fat was also used as food, spreading it on bread.
Boiled fat significantly differs in taste from salted, and according to real gourmets, it is it that is the most delicious and at the same time soft.